Fish & chips with coconut batter and tartare sauce

Fish & chips with coconut batter and tartare sauce

By Jennifer Joyce
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(2 ratings)
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Prep: 15 mins Cook: 10 mins

Easy

Serves 4

Cod and chips with a difference – the coconut milk batter is a revelation! For ease we’ve shallow-fried the fish, but it’s still crispy like a takeaway

Nutrition and extra info

Nutrition: per serving

  • kcal551
  • fat38g
  • saturates9g
  • carbs18g
  • sugars3g
  • fibre1g
  • protein32g
  • salt1g
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Ingredients

  • 600g boneless and skinless fillet of cod loin
    Cod

    Cod

    kod

    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 75g plain flour
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100ml coconut milk, plus a little extra if needed
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • vegetable oil, for frying

For the tartare sauce

  • 3 tbsp mayonnaise
  • 3 tbsp Greek yogurt
  • 4 small or 2 large cornichons, chopped
  • 1 tbsp capers, drained
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 tbsp chopped dill
  • 2 tbsp chopped flat-leaf parsley

To serve

  • oven-baked chips
  • cooked peas
    Peas

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 2 lemons, quartered
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.

  2. In a small bowl, mix together the tartare sauce ingredients and set aside.

  3. Pour vegetable oil into a large wok to a depth of 2cm and heat – it’s hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.

  4. Serve the fish with the chips, peas, tartare and lemon wedges.

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Comments, questions and tips

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casiokay
12th Feb, 2017
5.05
So easy and so delicious! The coconut batter was a great twist. Tartar sauce was much fresher and lighter than a standard tartar sauce and went down really well. Definitely make this again, but plan to add some Thai flavours to the batter.
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